Friday 29 January 2016

butternut squash risotto

vegan, gluten free
When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug.


200g rice
2 tablespoons apple cider vinegar
2kg butternut squash
2 teaspoons paprika
1 teaspoon ground cumin
2 tablespoon nutrional yeast
1 tablespoon tahini
handful of finely chopped fresh coriander
salt and pepper

Put the rice in a saucepan with 1 litre water and a sprinkling of salt, a drizzle of apple cider vinegar and a sprinkle of dried herbs for some extra flavour. Bring the pan to the boil and let it bubble for 5 minutes or so, then simmer for about 45 minutes, water has evaporated. You will need to stir the rice and may need to add more boiling water as it cook.

Preheat the oven to 210C.

Place the squash onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper. Bake for about 20-30 minutes, until the squash are perfectly soft.

Put three-quarters of the squash into a food processor with about 75ml water plus the nutriona; yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth creamy consistency forms.

Once the rice is about 5 minutes away from being cooked, and there is very little to no water left, stir in the creamy squash mix. Then add the remaining piece of squash and a handful of coriander to serv.

Recipe taken from
Ella Woodward
2015 by Yellow Kite

Monday 25 January 2016

sweet spiced roast carrots hummus

vegan, gluten free


400g carrots
400g chickpeas
1 clove of garlic
4 tbsp olive oil
juice of 1/2 a lemon
2 tablespoons tahini
1 teaspon ground cumin
1 tablespoon fenugrek
pinch of salt and freshly ground black pepper

Preheat the oven to 200C. Cut the carrots into bite-size pieces, put them on a baking tray and roast them with fenugreek in the oven for 25 minutes.

Drain the chickpeas and rinse thoroughly. Peel and finely chop the garlic. Put all the ingredients into a blender and blend until smooth, adding a little water if necessary. Check the seasoning and add more salt and pepper if necessary.

Friday 22 January 2016

beetroot, coconut and buckwheat risotto

vegan, gluten free
Buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat.
Buckwheat is a very good source of manganese and a good source of copper, magnesium, ,dietary fiber, and phosphorus. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine. 
So, at the last weekend, I trialled Deliciously Ella's Beetroot and Coconut Buckwheat risotto from her new book. I looked amazing and was so full of goodness...


1.5kg beetroots
400g buckwheat
juice of 1 lemon
400mm coconut milk
salt and pepper

Start by roasting the beetroots whole, with their skin on.
Preheat oven to 200C.  Wrap beetroot in foil and roast on a tray in the oven for 1 hour or until tender.  When cool enough to handle remove foil and peel away skin. Place the flesh into a food processor with the lemon juice, coconut milk, salt and pepper and blend. The mixture should come out smooth.

Get 2 cups of buckwheat. Check for any debris which may have entered in packing. If you must, rinse with water, but be aware pre-rinsing the buckwheat can create a mushy texture. If the buckwheat has been roasted (kasha) you are good to go, otherwise consider roasting/toasting the buckwheat in a shallow sauce pan to firm its texture and enhance its flavour.
Next add 3 cups of water and 1/2 a teaspoon of salt to a pot and set to high heat. You can add olive oil as well if you wish, or more salt to taste.
Once the water has started boiling, add the 2 cups of buckwheat. Leave the pot without a lid, and the heat on high.
Once the buckwheat has expanded and all the visible "top" water has been absorbed turn the heat down to low and place a lid on the pot. Leave the buckwheat to cook for another 5-15 minutes, till all the bottom water has been absorbed.
The buckwheat is now cooked.

Once the buckwheat has cooked, stir in the beetroot, heat through and then serve.

Serve topped with toasted pine nuts, feta or goats cheese, or extra chives.

Recipe taken from
Ella Woodward
2015 by Yellow Kite

Monday 18 January 2016

Power Granola with chia seeds

vegan, gluten free
This is a post about how to change your breakfast but on beginning I would like to say something about history of granola.

Early in the nineteenth century, a Presbyterian minister named Sylvester Graham set about reforming America`s eating habits. He sought to reverse the trend for ultra-white, nutrition-free bread by reinstating the bran, and furthermore felt the nation`s meat-heavy diet was encouraging alcoholism. His followers, known as Grahamites, started showing up in all kinds of places across the land. It was one of their number, Dr James Caleb Jackson, who invented breakfast cereal. 

Jackson owned a massive hydrotherapy institute in New York State where patients were relentlessly doused in water and fed a sparse diet of fruit, vegetable and grains. Seeking to improve the appeal of this scientific eating, he devised a new kind of breakfast, mixing bran-laced flour with water and baking it twice, forming a snack halfway between a modern Grape Nut and an old, broken brick. Granula needed to be soaked in milk overnight so as to be edible, and it retailed at ten times the cost of this ingredients.

Several decades after Granula`s conception, a man named Dr John Harvey Kellogg took this idea of dry, cooked cereal and used it to change breakfast forever.

Seb Emina and Malcolm Eggs "The Breakfast Bible"


Dry ingredients:
500g oats
125g almonds
50g sesame seeds
100g sunflower seeds
1 tablespoon chia seeds
1/2 teaspoon ground cinnamon

Wet ingredients:
250ml maple syrup
100ml coconut syrup
50ml sunflower oil
100ml water

Additional ingredients: berries, coconut

Preheat oven to 150C.
Combine dry ingredients in a medium bowl.
Combine wet ingredients in a small saucepan. Cook over medium heat just until coconut oil dissolves, stirring frequently. Remove from heat; stir in all dry ingredients.
Spread mixture in a thin. Bake at 150C for 45 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried berries coconut. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature.

Friday 15 January 2016


Hi my name is Greg. This blog it is about making all your favourite food healthy and delicious, it's about maximizing the potential and flavour of plant-based ingredients also this blog is about sharing good food.
I`m going to share all the tricks with you, how to s… l …o… w…  d… o… w… n… and think smart about your daily cooking.

I hope you will take this journal in organic word with me.
Enjoy and bon appetit